Yield and Quality Stabilities of Waxy Maize Genotypes using Biplot Analysis

Öz

This study was carried out to determine the stability of the promising waxy maize (10 candidates, 2 standard varieties) genotypes in terms of yield, yield components and quality characteristics in different environments for two years (2018-2019) under Samsun conditions. The GGE and AMMI biplot analysis were used to determine the stability of genotypes. The experimental lay out was randomized blocks with 3 replications. Mean grain yields of genotypes ranged from 8560.6 to 17290.6 kg ha-1, number of days to flowering from 71.3 to 77.5 days, plant height from 251.7 to 295.0 cm, the height of first ear from 85.3 to 98.3 cm, grain cob ratio from 81.3 to 85.5%, grain moisture content from 20.5 to 25.0%, single cob weight from 145 to 286.3 g, the number of cobs per plant from 0.9 to 1.0 cob plant-1, 1000 grain weight from 317.7 to 402.2 g, hectoliter from 76.9 to 79.3%, crude protein ratio from 9.4 to 10.4%, crude oil content from 3.3 to 5.0%, total starch ratio from 57.5 to 60.0%, carbohydrate ratio from 69.6 to 71.6%, and energy value from 383.8 to 393.7 kcal. The result of variance analysis indicated that yield, yield components and chemical composition of maize varieties significantly (p>0.01) different between genotypes (G), environments (E) and genotype x environment (GE) interactions. The effect of environment on experimental variance was 95.15%, the genotype effect was 0.49%, and the GE interaction was 4.15%. The biplot (AMMI and GGE) multivariate analysis indicated a large variation in grain yield, yield components and quality characteristics of waxy maize genotypes. The yield and stability of ADAX11 and ADAX18 genotypes were higher compared to the other genotypes tested. In addition, AMMI model and GGE biplot analyzes provide great ease to the corn breeders in the scientific and accurate assessment of the high yield, stability and adaptations of the waxy corn hybrids.

Anahtar Kelimeler

• Waxy maize
• GGE Biplot
• AMMI Biplot
• Stability
• Waxy quality

Kaynakça

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